Three Bean       Chili (Vegan)

Yield

4 servings

Time

50 minutes

Ingredients

– 2 tbsp. olive oil – 1 large onion, diced – 3 garlic cloves, minced – 2 jalapenos, seeds removed and diced – 1 tbsp. chipotles in Adobo sauce – 1 tbsp. paprika – ½ tbsp. cumin powder – 1 can (15 oz.) black beans, drained – 1 can (15 oz.) cannellini beans, drained – 1 can (15 oz.) kidney beans, drained – ½ tbsp. dark cocoa powder optional – 1 can (15 oz.) diced tomatoes – 1 ½ cup veggie broth – 1 tsp. sea salt or to taste – ¼ tsp. pepper or to taste

1. In a large pot, cook the onion in olive oil for 5 minutes over medium heat, until it just starts to turn golden.

2. To the onion, add garlic, jalapenos, chipotles in Adobo sauce, paprika, cumin, salt, and pepper. Cook for 1 minute.

3. Now add the tomato sauce, beans, and cacao powder. Stir everything well.

4. At this point, add the veggie broth and stir again.

5. Bring everything to a boil, reduce the heat to low, and simmer for 30 minutes. Serve.

You can store this Three Bean Chili in the refrigerator for 5-6 days in an airtight container. You can also freeze it for up to 3 months.

This Three Bean Chili is a delicious and filling vegan meal that will really warm you up. Made with chipotles, spices, and veggies, it has the perfect mix of flavor and heat.

Medium Brush Stroke

Visit 

Eat Something Vegan

Arrow

Tasty  -  Healthy  -  Quick Vegan Recipes